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While I was ecstatic to finally have a chance at trying Gastrosmith’s new private dining concept, I was also saddened to hear that this will be their final month at their current location in Katong i12. The good news is they intend to open in town sometime in the future.

Their exclusive Burpple set dinner has got to be one of the best quality and value-for-money #burpplebeyond deals around, with 3 sharing plates for 2 and a substantial main each, all for the princely sum of $62+. Chef Dillon is the sole cook in the kitchen, and still he manages to execute astoundingly flavourful and well-balanced dishes across a broad spectrum of cuisines, all in a very timely fashion.

First dish to hit the table is an absolute stunner – achingly sweet vine-ripened tomatoes over silken Japanese tofu, languishing in a bath of olive oil and barrel-aged balsamic vinegar. The sweet tartness of the the latter and richness of the former worked well with the lighter main components, with hints of citrus and the crunch of pine nuts adding delicious complexity.

I’m always impressed by chef Dillon’s ability to consistently take Asian classics and successfully add his own personal twist to them. Who would’a thought of chicken siew mai, and that it would taste this good? The dumpling is so tender and meaty and is wrapped in a paper-thin skin. That would have been good enough for me, but here at Gastrosmiths good enough ain’t enough. The kicker is the deeply earthy porcini and truffle sauce that unexpectedly works amazingly well with the siew mai.

This was the second third plate of Gastrosmiths’ exclusive Burpple set menu for 2, which is a steal for only $62+ for #burpplebeyond subscribers. Hurry before they shut their doors at the the end of May!

The undulating sheets of handmade pasta proved to be the perfect carrier for the luxuriously cheesy and earthy cacio e pepe sauce, made from porcini butter, parmesan and pepper, complemented by the deep flavours of hen-of-wood and chanterelle mushrooms.

This was 1 of 3 mains from Gastrosmiths’ exclusive Burpple set menu for 2, which is a steal for only $62+ for #burpplebeyond subscribers. Hurry before they shut their doors at the the end of May!

The intoxicating aromas of pork and brandy hit you the second the lid is lifted off the claypot, making your mouth salivate in anticipation. Flavourwise, this is very good, and the chestnut-fed duroc pork practically melts in your mouth, but I would have preferred the beehoon to have more bite as the uniformly soft textures of all the components gets a little one dimensional.

Of all the multitudes of cauliflower starters I’ve had, this has got to be one of the best. Every floret boasted a smoky char, yet retained their crunchiness. The egg and smoked paprika puree below doesn’t look like much, but is an inspired stroke of genius, possessing an addictively creamy moreishness that paired excellently with the cauliflower. Cutting through the richness are the sweet tang of raspberry pickled onions and the salty burst of capers. Simply delicious.